Cereals

Question 1

What is a cereal

Answer 1

A cereal is from a grain, which are different types of cultivated grasses

Question 2

Structure of a grain

Answer 2

Bran, endosperm, germ
Refined grain only has the endosperm

Question 3

7 staple foods

Answer 3

Rice (rice)
Maize (corn)
Barley (beer)
Oats (porridge)
Wheat (bread)
Rye (dark dense bread)
Durum wheat (pasta)

Question 4

Bran- nutrient

Answer 4

Fibre

Question 5

Endosperm- nutrients

Answer 5

Carbs, protein

Question 6

Germ- nutrients

Answer 6

B vitamins and fat

Question 7

5 types of flour

Answer 7

Wholemeal flour
Plain flour
Self Raising flour
Rice flour
Strong plain flour

Question 8

Wholemeal flour

Answer 8

Whole grain with nothing added or removed

Question 9

Plain flour

Answer 9

Milled from soft wheat with low gluten and protein content
Good for pastry

Question 10

Self raising flour

Answer 10

Plain flour + raising agents like baking powder

Question 11

Rice flour

Answer 11

Made from finely milled rice, like plain flour but gluten free

Question 12

Strong plain flour

Answer 12

Hard wheat grains high in gluten
Good for bread making

Question 13

Fortification definition

Answer 13

Where nutrients are replaced/added after being lost during food processing

Question 14

Fortification: flour

Answer 14

Calcium, iron, vit B, (thiamine + niacin)

Question 15

Fortification: Breakfast cereal

Answer 15

Vit B, iron, Vit D

Question 16

Complex carbohydrates (starch) uses

Answer 16

Take longer to digest + release energy
Healthiest source of energy

Question 17

NSP

Answer 17

Non starch polysaccharide
Humans and animals can’t digest fibre but important in moving waste through the body

Question 18

Bread making ingredients

Answer 18

Strong flour
Yeast
Water
Salt
Sugar

Question 19

Bread making: strong flour

Answer 19

Forms glutinous bonds making bread dough elastic

Question 20

Bread making: yeast

Answer 20

Respiration releases CO2 forcing bread dough to fill with air and rise

Question 21

Bread making: water

Answer 21

Helps the formation of glutinous bonds

Question 22

Bread making: salt

Answer 22

Tightens gluten strands strengthening them

Question 23

Bread making: sugar

Answer 23

Used for respiration in yeast

Question 24

Gelatinisation

Answer 24

When starches are heated with liquid making them swell and thicken, this is used in sauce making the sauce thicken

Question 25

Dextrinisation

Answer 25

Breaking up of the starch molecules into smaller groups of glucose molecules when exposed to dry heat eg. Bread

Question 26

Staple food definition

Answer 26

a food that makes up the dominant part of a population’s diet.

Question 27

Bicarbonate of soda:

Answer 27

when heated breaks down to produce carbon dioxide bubbles that expand to make your mixture rise

Question 28

Steam

Answer 28

water leaves the mixture as steam. The steam is created in your hot oven and the steam rising causes the mixture to raise up

Question 29

Beating

Answer 29

when you use a spoon of fork to mix ingredients together quickly driving air into your mixture.